CN113424951A - Thirteen-spice plant-based crayfish, cooking bag, coarse grain rice and preparation method - Google Patents

Thirteen-spice plant-based crayfish, cooking bag, coarse grain rice and preparation method Download PDF

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CN113424951A
CN113424951A CN202110741570.6A CN202110741570A CN113424951A CN 113424951 A CN113424951 A CN 113424951A CN 202110741570 A CN202110741570 A CN 202110741570A CN 113424951 A CN113424951 A CN 113424951A
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thirteen
crayfish
spice
rice
mixing
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赵相军
吴强
周丽莎
郑家伦
陈莹
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Shanghai Jiashang Information Technology Co ltd
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Shanghai Jiashang Information Technology Co ltd
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Mycology (AREA)
  • Molecular Biology (AREA)
  • Seasonings (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Cereal-Derived Products (AREA)

Abstract

The invention discloses thirteen-spice plant-based crayfish, a cooking bag, coarse grain rice and a preparation method, wherein the thirteen-spice plant-based crayfish comprises the following components in parts by weight: 10-15% of konjac refined powder, 10-15% of curdlan, 0.3-0.6% of titanium dioxide, 55-70% of hydroxypropyl distarch phosphate, 4-7% of salt, 3-5% of sugar, 1-3% of monosodium glutamate, 2-5% of shiitake paste and 0.3-0.7% of calcium hydroxide. The plant-based crayfish prepared by compounding the konjac refined powder, the curdlan and the hydroxypropyl distarch phosphate has the advantages of high simulation degree, crisp, elastic and chewy mouthfeel, appearance and flavor similar to those of crayfish, and can improve the satisfaction of eaters.

Description

Thirteen-spice plant-based crayfish, cooking bag, coarse grain rice and preparation method
Technical Field
The invention relates to the field of food processing, in particular to thirteen-spice plant-based crayfish, a cooking bag, coarse grain rice and a preparation method.
Background
The crayfish is a freshwater economic crayfish and is popular with people because of delicious meat taste. Due to the omnivorous property, the fast growth speed and the strong adaptability, the method forms an absolute competitive advantage in the local ecological environment. The food intake range of the feed comprises aquatic weeds, algae, aquatic insects, animal carcasses and the like, and the feed can kill the aquatic weeds, the algae, the aquatic insects, the animal carcasses and the like in a self-killing way when the food is deficient. Crayfish has become an important economic breed in china in recent years. The escape is strictly prevented in the commercial culture process, and particularly the escape into the original ecological water body which is rarely found in people is strictly prevented. Which leads to destructive hazards in terms of ecological competitive advantages for local species.
With the increasing popularity of crayfish, the crayfish breeding demand is larger, which causes the following problems:
(1) destroying the ecological environment;
(2) the crayfish has parasites, and the long-term eating of the crayfish affects the health of the crayfish.
Disclosure of Invention
The invention aims to solve the problems and provides thirteen-spice plant-based crayfishes, a cooking bag, coarse grain rice and a preparation method.
In order to achieve the purpose, the technical scheme of the invention is as follows:
a thirteen-spice plant-based crayfish, the thirteen-spice plant-based crayfish comprising:
10-15% of konjac refined powder, 10-15% of curdlan, 0.3-0.6% of titanium dioxide, 55-70% of hydroxypropyl distarch phosphate, 4-7% of salt, 3-5% of sugar, 1-3% of monosodium glutamate, 2-5% of shiitake paste and 0.3-0.7% of calcium hydroxide.
Based on the thirteen-spice plant-based crayfish, the invention also provides a low-fat coarse food grain rice seasoning bag for the thirteen-spice plant-based crayfish, which comprises the following components in percentage by weight:
20-30% of thirteen-spice plant-based crayfish, 0.3-0.6% of thirteen-spice red oil, 1-4% of thirteen-spice powder, 0.1-0.3% of oil, 0.6-1% of dark soy sauce, 0.8-1.2% of starch, 0.15-3% of chili powder, 0.3-0.6% of sugar, 20-30% of water, 30-40% of asparagus lettuce, 6-9% of onion and 6-9% of green pepper.
Based on the low-fat coarse food grain rice food package of the thirteen-spice plant-based crawfish, the invention also provides a low-fat coarse food grain rice of the thirteen-spice plant-based crawfish, which comprises the following components in parts by weight:
thirteen-spice plant-based crawfish low-fat coarse grain rice seasoning bag, 20-35 parts of carrots, 15-35 parts of corns, 15-30 parts of rice, 10-25 parts of onions, 10-20 parts of brown rice, 3-8 parts of black rice, 2-6 parts of quinoa and 0.05-0.2 part of white kidney bean extract.
In addition, the invention also provides a preparation method of the thirteen-spice plant-based crawfish low-fat coarse food grain rice, which comprises the following steps:
(1) weighing the konjac refined powder, the curdlan and the titanium dioxide according to the proportion, adding a proper amount of ice water into a chopper mixer, chopping and mixing at a low speed until sol becomes sticky, chopping and mixing at a high speed for 1-3 min, standing for 20-30 min, then starting the low speed chopping and mixing, adding the hydroxypropyl distarch phosphate, and chopping and mixing uniformly.
(2) Weighing salt, sugar, monosodium glutamate and Lentinus Edodes paste according to a certain proportion, mixing, adding into the sol, and chopping. Dissolving calcium hydroxide with a proper amount of water, uniformly adding the calcium hydroxide into the sol, and chopping for 1-3 min at a high speed. Pressing and molding the stuffing in a mold, steaming at 80-100 ℃ for 20-40 min, cooling and demolding, coloring the back of natural carotene with the concentration of 2% to simulate the appearance of crayfish, and freezing and storing at-18 ℃.
(3) Weighing oil and thirteen-spice red oil according to a certain proportion, and frying the onion; weighing thirteen-spice powder, dark soy sauce, starch, chili powder, sugar and water according to a proportion, and uniformly mixing to prepare sauce; weighing lettuce and green pepper in proportion, mixing with parched Bulbus Allii Cepae and sauce, bagging, and sterilizing at 121 deg.C for 20 min.
(4) Weighing brown rice according to a certain proportion, cleaning, and mixing the brown rice with water and rice in a ratio of 2: 1, soaking for 2-4 hours, weighing rice, black rice and quinoa according to a proportion, soaking for 0.5-2 hours in a water-rice ratio of 1.5:1, uniformly mixing the soaked and drained brown rice, black rice and quinoa, weighing carrot, onion, corn and white kidney bean extracts according to a proportion, adding the carrot, onion, corn and white kidney bean extracts into coarse grains, uniformly mixing, adding drinking water of which the weight is 1.2 times that of the mixture, steaming for 20-30 min, bagging, and sterilizing at a high temperature of 121 ℃ for 20 min.
The invention has the beneficial effects that:
(1) the plant-based crayfish prepared by compounding the konjac refined powder, the curdlan and the hydroxypropyl distarch phosphate has very high simulation degree, crisp, elastic and chewy mouthfeel, and similar appearance and flavor to the crayfish, can improve the satisfaction of eaters, contains rich dietary fibers, and can promote intestinal tract movement, accelerate digestion and prevent constipation for people who lose weight and lose weight;
(2) the plant-based crayfish is used for replacing crayfish, so that the environment and the health of human bodies are protected;
(3) the low-fat coarse food grain rice with the thirteen-spice plant-based crayfish prepared by the invention can be heated by microwave, is convenient and quick to eat, has the characteristics of high dietary fiber and low fat, is strong in satiety, and has thirteen-spice flavor which is popular with the public.
Detailed Description
In order to make the technical means, the creation characteristics, the achievement purposes and the effects of the invention easy to understand, the invention is further explained below.
The invention provides thirteen-spice plant-based crayfish, which comprises:
10-15% of konjac refined powder, 10-15% of curdlan, 0.3-0.6% of titanium dioxide, 55-70% of hydroxypropyl distarch phosphate, 4-7% of salt, 3-5% of sugar, 1-3% of monosodium glutamate, 2-5% of shiitake paste and 0.3-0.7% of calcium hydroxide.
By adding 10-15% konjac refined powder into thirteen-spice plant-based crayfish, konjac is the only economic crop which is found at present and can provide a large amount of glucomannan, contains 16 amino acids, 10 mineral trace elements, vitamin A, vitamin B and rich dietary fiber, has the characteristics of low calorie and low fat, has special contribution to diabetes, constipation and obesity, and is determined to be one of ten health-care foods by the health organization of the united nations. The konjak is a beneficial alkaline food, and can achieve the balance of acid and alkali of the food for people eating too many animal acidic foods by matching with the konjak, thereby achieving various effects of expelling toxin, beautifying, stimulating appetite, relaxing bowels, losing weight, beautifying and the like. And because of the characteristic of containing high dietary fiber, the health of intestinal tracts can be effectively improved, the intestinal flora can be regulated, and the growth of beneficial microorganisms in the intestinal tracts can be promoted.
10-15% of curdlan is added into the thirteen-spice plant-based crayfish, so that the curdlan can generate a tackifying effect with konjak in an alkaline environment, and a synergistic effect is generated through intermolecular interaction. The single konjak gel generates thinning phenomenon at low temperature, has poor thermal stability, and has improved low temperature resistance and thermal stability after being compounded with curdlan.
Because the konjac refined powder has black or gray particles, the prepared gel is dark and grey, and 0.3-0.6% of titanium dioxide is added into the thirteen-spice plant-based crayfishes, so that the whitening effect is achieved to a certain extent, and the simulation degree of the plant-based crayfishes can be improved.
55-70% of hydroxypropyl distarch phosphate is added into thirteen-spice plant-based crayfish, and the hydroxypropyl in the hydroxypropyl distarch phosphate is a strong hydrophilic group, so that the hydration capability of starch molecules can be greatly enhanced, the combination degree of konjak and curdlan can be enhanced, the water-locking network structure is further enhanced, and the plant-based crayfish can keep good water retention after being thawed.
By adding 0.3-0.7% of calcium hydroxide into the thirteen-spice plant-based crayfish, the konjac and curdlan can be heated in an alkaline environment to form a thermally irreversible gel which is relatively stable to heat, the gel cannot be decomposed when being heated repeatedly, and the simulation degree is further improved.
Based on the thirteen-spice plant-based crayfish, the invention also provides a low-fat coarse food grain rice seasoning bag for the thirteen-spice plant-based crayfish, which comprises:
20-30% of the thirteen-spice plant-based crayfish, 0.3-0.6% of thirteen-spice red oil, 1-4% of thirteen-spice powder, 0.1-0.3% of oil, 0.6-1% of dark soy sauce, 0.8-1.2% of starch, 0.15-3% of chili powder, 0.3-0.6% of sugar, 20-30% of water, 30-40% of asparagus lettuce, 6-9% of onion and 6-9% of green pepper.
The low-fat coarse grain rice material management bag for the thirteen-spice plant-based crayfishes can be directly matched with staple food such as rice and the like for use, and is very convenient to use.
In addition, based on the low-fat coarse food grain rice seasoning bag for the thirteen-spice plant-based crawfish, the invention also provides the low-fat coarse food grain rice for the thirteen-spice plant-based crawfish, which comprises the following components in percentage by weight:
thirteen-spice plant-based crawfish low-fat coarse grain rice seasoning bag, 20-35 parts of carrots, 15-35 parts of corns, 15-30 parts of rice, 10-25 parts of onions, 10-20 parts of brown rice, 3-8 parts of black rice, 2-6 parts of quinoa and 0.05-0.2 part of white kidney bean extract.
10-20 parts of brown rice is added into the thirteen-spice plant-based crawfish low-fat coarse grain rice bag, the brown rice contains protamine, and the amino acid composition is complete and is easy to digest and absorb by a human body; the carbohydrate in the brown rice is wrapped by the coarse fiber, so that the digestion and absorption speed of a human body is low, the blood sugar can be well controlled, the blood sugar index of the brown rice is much lower than that of the white rice, the brown rice has better satiety when the same amount of brown rice is eaten, and the control of the appetite is facilitated, so that the fat losing of a person is helped; the brown rice also retains a large amount of dietary fiber, and can promote proliferation of intestinal beneficial bacteria, accelerate intestinal peristalsis, soften feces, and prevent constipation and intestinal cancer; the dietary fiber can be combined with cholesterol in bile to promote the discharge of cholesterol, thereby helping patients with hyperlipidemia to reduce blood lipid.
By adding 3-8 parts of black rice into the thirteen-spice plant-based low-fat crawfish coarse-grain rice bag, the black rice is rich in various nutrient elements and has various physiological functions of eliminating free radicals, improving iron deficiency anemia, resisting stress reaction, regulating immunity and the like. Can maintain vascular osmotic pressure. The flavonoids compounds in fructus Zizaniae Caduciflorae can maintain normal osmotic pressure of blood vessel, reduce fragility of blood vessel, prevent blood vessel rupture and stop bleeding. The outer cortex of the black rice contains anthocyanin pigment which has strong anti-aging effect.
2-6 parts of quinoa is added into a thirteen-spice plant-based crayfish low-fat coarse-grain rice food bag, the quinoa is a whole-grain total-nutrition complete-protein alkaline food, the protein content of the quinoa is equivalent to that of beef, and the protein quality is not inferior to that of meat-source protein and milk-source protein. Quinoa contains abundant amino acids, besides 9 essential amino acids necessary for human beings, also contains many non-essential amino acids, in particular lysine which is relatively deficient in general grains, and contains abundant and high-content mineral elements, and various vitamins which are required by normal metabolism of human bodies, and does not contain cholesterol and gluten, and the sugar content, fat content and calorie are all low levels.
The thirteen-spice plant-based crayfish low-fat coarse grain rice bag is added with 0.05-0.2 parts of white kidney bean extract, the white kidney bean contains alpha-amylase inhibiting substances with high activity, the chemical component is composite glycoprotein, and the composite glycoprotein is called as starchblocker abroad and means a starch absorption blocking agent. Researches show that the glycoprotein can form a stable compound with intermolecular force such as hydrogen bond and hydrophobic interaction and alpha-amylase, inhibit the activity of saliva and pancreatic amylase in the gastrointestinal tract, hinder or delay the hydrolysis and digestion of main carbohydrates in food by a human body, reduce the decomposition and absorption of starch carbohydrate substances in food, weaken the severe fluctuation of postprandial blood sugar level, simultaneously adjust the release of ghrelin, promote satiety, play a role in reducing blood sugar and blood fat and inhibit the increase of blood sugar concentration.
In addition, the invention also provides a preparation method of the thirteen-spice plant-based crawfish low-fat coarse food grain rice, which comprises the following steps:
(1) weighing the konjac refined powder, the curdlan and the titanium dioxide according to the proportion, adding a proper amount of ice water into a chopper mixer, chopping and mixing at a low speed until sol becomes sticky, chopping and mixing at a high speed for 1-3 min, standing for 20-30 min, then starting the low speed chopping and mixing, adding the hydroxypropyl distarch phosphate, and chopping and mixing uniformly.
(2) Weighing salt, sugar, monosodium glutamate and Lentinus Edodes paste according to a certain proportion, mixing, adding into the sol, and chopping. Dissolving calcium hydroxide with a proper amount of water, uniformly adding the calcium hydroxide into the sol, and chopping for 1-3 min at a high speed. Pressing and molding the stuffing in a mold, steaming at 80-100 ℃ for 20-40 min, cooling and demolding, coloring the back of natural carotene with the concentration of 2% to simulate the appearance of crayfish, and freezing and storing at-18 ℃.
(3) Weighing oil and thirteen-spice red oil according to a certain proportion, and frying the onion; weighing thirteen-spice powder, dark soy sauce, starch, chili powder, sugar and water according to a proportion, and uniformly mixing to prepare sauce; weighing lettuce and green pepper in proportion, mixing with parched Bulbus Allii Cepae and sauce, bagging, and sterilizing at 121 deg.C for 20 min.
(4) Weighing brown rice according to a certain proportion, cleaning, and mixing the brown rice with water and rice in a ratio of 2: 1, soaking for 2-4 hours, weighing rice, black rice and quinoa according to a proportion, soaking for 0.5-2 hours in a water-rice ratio of 1.5:1, uniformly mixing the soaked and drained brown rice, black rice and quinoa, weighing carrot, onion, corn and white kidney bean extracts according to a proportion, adding the carrot, onion, corn and white kidney bean extracts into coarse grains, uniformly mixing, adding drinking water of which the weight is 1.2 times that of the mixture, steaming for 20-30 min, bagging, and sterilizing at a high temperature of 121 ℃ for 20 min.
The thirteen-spice plant-based crayfish low-fat coarse food grain rice prepared by the method has the advantages of low fat, balanced nutrition and capability of meeting the taste of consumers.
The following is a specific example of the low fat coarse grain rice with thirteen spices of plant based crayfish:
example 1
The preparation method of the thirteen-spice plant-based crawfish low-fat coarse food meal specifically comprises the following steps:
(1) preparing the plant-based crayfish: adding 750g of ice water into a chopper mixer, uniformly mixing 30g of konjac flour, 24g of curdlan and 0.5g of titanium dioxide, adding into the chopper mixer, and chopping at 800r/min for 2min until the sol becomes viscous. Chopping at 3000r/min for 1min, and standing for 30 min. The cutting and mixing are started at a low speed of 800r/min, 100g of hydroxypropyl distarch phosphate is weighed and evenly added in the cutting and mixing process, and 8g of sugar, 4g of monosodium glutamate and 5g of shiitake paste are weighed and evenly mixed and added in a cutting and mixing machine. 1.4g of calcium hydroxide is evenly dissolved by 7g of ice water and then added into a chopper mixer for chopping and mixing for 2min at a high speed of 3000 r/min. Pressing and molding the stuffing in a thirteen-spice crayfish mold, cooling and demolding in water bath at 85 ℃ for 40min, coloring the back of the crayfish with natural carotene with the concentration of 2 percent to simulate the appearance of the crayfish, and freezing and storing at-18 ℃ for later use.
(2) Preparing a thirteen-spice plant-based crayfish cooking bag: cutting onion into 2.5 × 2.5cm pieces, mixing 0.5g thirteen-spice red oil and 0.4g edible oil, and parching to obtain 10g onion pieces. 4g of thirteen-spice powder, 38g of water, 0.5g of dark soy sauce, 1.5g of starch, 0.3g of chilli powder and 0.8g of sugar are uniformly mixed to prepare the thirteen-spice sauce. Peeling lettuce, cutting into 2.5X 0.3cm pieces, collecting 45g, cutting Capsici fructus into 2.5X 2.5cm pieces, and collecting 10 g. Bagging all above materials, and sterilizing at 121 deg.C for 20 min.
(3) Preparing a thirteen-spice plant-based crayfish coarse grain rice bag: 5g of brown rice is soaked in 10g of water for 3 hours and drained, and 12g of rice, 3g of black rice and 3g of quinoa are soaked in 27g of water for 0.5 hour and drained. Cleaning carrot and onion, cutting into pieces, collecting carrot 18g, onion 6g, corn kernel 12g and white kidney bean extract 0.1g, adding 70g drinking water, steaming for 20min, cooling, packaging, and sterilizing at 121 deg.C for 20 min.
Example 2
The preparation method of the thirteen-spice plant-based crawfish low-fat coarse food meal specifically comprises the following steps:
(1) preparing the plant-based crayfish: adding 800g of ice water into a chopper mixer, uniformly mixing 27g of konjac flour, 20g of curdlan and 0.8g of titanium dioxide, adding into the chopper mixer, and chopping at 800r/min for 2min until the sol becomes viscous. Chopping at 3000r/min for 2min, and standing for 20 min. The cutting and mixing are started at a low speed of 800r/min, 110g of hydroxypropyl distarch phosphate is weighed and evenly added in the cutting and mixing process, and then 6g of sugar, 3g of monosodium glutamate and 6g of shiitake paste are weighed and evenly mixed and added in a cutting and mixing machine. 1.2g of calcium hydroxide is evenly dissolved by 6g of ice water and then added into a chopper mixer for chopping for 2min at a high speed of 3000 r/min. Pressing and molding the stuffing in a thirteen-spice crayfish mold, cooling and demolding in water bath at 95 ℃ for 30min, coloring the back of the crayfish with natural carotene with the concentration of 2 percent to simulate the appearance of the crayfish, and freezing and storing at-18 ℃ for later use.
(2) Preparing a thirteen-spice plant-based crayfish cooking bag: cutting onion into 2.5 × 2.5cm pieces, mixing 0.7g thirteen-spice red oil and 0.3g edible oil, and parching to obtain 10g onion pieces. 3g of thirteen-spice powder, 36g of water, 0.5g of dark soy sauce, 1g of starch, 0.3g of chilli powder and 0.6g of sugar are uniformly mixed to prepare the sauce with the thirteen-spice flavor. Peeling lettuce, cutting into 2.5X 0.3cm pieces, collecting 45g, cutting Capsici fructus into 2.5X 2.5cm pieces, and collecting 10 g. Bagging all above materials, and sterilizing at 121 deg.C for 20 min.
(3) Preparing a thirteen-spice plant-based crayfish coarse grain rice bag: 5g of brown rice is soaked in 10g of water for 4 hours and drained, and 12g of rice, 3g of black rice and 3g of quinoa are soaked in 27g of water for 1 hour and drained. Cleaning carrot and onion, cutting into pieces, collecting carrot 18g, onion 6g, corn kernel 12g and white kidney bean extract 0.1g, adding 70g drinking water, steaming for 25min, cooling, packaging, and sterilizing at 121 deg.C for 20 min.
Example 3
The preparation method of the thirteen-spice plant-based crawfish low-fat coarse food meal specifically comprises the following steps:
(1) preparing the plant-based crayfish: adding 850g of ice water into a chopper mixer, uniformly mixing 30g of konjac flour, 15g of curdlan and 0.6g of titanium dioxide, adding into the chopper mixer, and chopping at 800r/min for 2min until the sol becomes viscous. Chopping at 3000r/min for 3min, and standing for 20 min. The cutting and mixing are started at a low speed of 800r/min, 105g of hydroxypropyl distarch phosphate is weighed and evenly added in the cutting and mixing process, and 5g of sugar, 4g of monosodium glutamate and 4g of shiitake paste are weighed and evenly mixed and added in a cutting and mixing machine. 1g of calcium hydroxide is evenly dissolved by 5g of ice water and then added into a chopper mixer for chopping for 1min at a high speed of 3000 r/min. Pressing and molding the stuffing in a thirteen-spice crayfish mold, cooling and demolding in water bath at 90 ℃ for 35min, coloring the back of the crayfish with natural carotene with the concentration of 2 percent to simulate the appearance of the crayfish, and freezing and storing at-18 ℃ for later use.
(2) Preparing a thirteen-spice plant-based crayfish cooking bag: cutting onion into 2.5 × 2.5cm pieces, mixing 0.5g thirteen-spice red oil and 0.5g edible oil, and parching to obtain 10g onion pieces. 4g of thirteen-spice powder, 30g of water, 0.7g of dark soy sauce, 1.5g of starch, 0.3g of chilli powder and 0.9g of sugar are uniformly mixed to prepare the thirteen-spice sauce. Peeling lettuce, cutting into 2.5X 0.3cm pieces, collecting 45g, cutting Capsici fructus into 2.5X 2.5cm pieces, and collecting 10 g. Bagging all above materials, and sterilizing at 121 deg.C for 20 min.
(3) Preparing a thirteen-spice plant-based crayfish coarse grain rice bag: 5g of brown rice is soaked in 10g of water for 4 hours and drained, and 12g of rice, 3g of black rice and 3g of quinoa are soaked in 27g of water for 2 hours and drained. Cleaning carrot and onion, cutting into pieces, collecting carrot 18g, onion 6g, corn kernel 12g and white kidney bean extract 0.1g, adding 70g drinking water, steaming for 20min, cooling, packaging, and sterilizing at 121 deg.C for 20 min.
Example 4
The preparation method of the thirteen-spice plant-based crawfish low-fat coarse food meal specifically comprises the following steps:
(1) preparing the plant-based crayfish: adding 800g of ice water into a chopper mixer, uniformly mixing 25g of konjac flour, 15g of curdlan and 0.4g of titanium dioxide, adding into the chopper mixer, and chopping at 800r/min for 2min until the sol becomes viscous. Chopping at 3000r/min for 2min, and standing for 25 min. The cutting and mixing are started at a low speed of 800r/min, 115g of hydroxypropyl distarch phosphate is weighed and evenly added in the cutting and mixing process, and then 7g of sugar, 4g of monosodium glutamate and 6g of shiitake paste are weighed and evenly mixed and added in a cutting and mixing machine. 1.1g of calcium hydroxide is evenly dissolved by 5.5g of ice water and then added into a chopper mixer for chopping for 3min at a high speed of 3000 r/min. Pressing and molding the stuffing in a thirteen-spice crayfish mold, cooling and demolding in 100 ℃ water bath for 20min, coloring the back of the crayfish with natural carotene with the concentration of 2 percent to simulate the appearance of the crayfish, and freezing and storing at the temperature of 18 ℃ below zero for later use.
(2) Preparing a thirteen-spice plant-based crayfish cooking bag: cutting onion into 2.5 × 2.5cm pieces, mixing 0.6g thirteen-spice red oil and 0.6g edible oil, and parching to obtain 10g onion pieces. 4g of thirteen-spice powder, 40g of water, 0.9g of dark soy sauce, 1.3g of starch, 0.5g of chilli powder and 0.8g of sugar are uniformly mixed to prepare the thirteen-spice sauce. Peeling lettuce, cutting into 2.5X 0.3cm pieces, collecting 45g, cutting Capsici fructus into 2.5X 2.5cm pieces, and collecting 10 g. Bagging all above materials, and sterilizing at 121 deg.C for 20 min.
(3) Preparing a thirteen-spice plant-based crayfish coarse grain rice bag: 5g of brown rice is soaked in 10g of water for 3 hours and drained, and 12g of rice, 3g of black rice and 3g of quinoa are soaked in 27g of water for 1 hour and drained. Cleaning carrot and onion, cutting into pieces, collecting carrot 18g, onion 6g, corn kernel 12g and white kidney bean extract 0.1g, adding 70g drinking water, steaming for 25min, cooling, packaging, and sterilizing at 121 deg.C for 20 min.
Example 5
The preparation method of the thirteen-spice plant-based crawfish low-fat coarse food meal specifically comprises the following steps:
(1) preparing the plant-based crayfish: 820g of ice water is added into a chopping and mixing machine, 29g of konjac flour, 20g of curdlan and 0.8g of titanium dioxide are uniformly mixed and added into the chopping and mixing machine to be chopped for 2min at the speed of 800r/min until the sol becomes viscous. Chopping at 3000r/min for 1min, and standing for 30 min. The cutting and mixing are started at a low speed of 800r/min, 100g of hydroxypropyl distarch phosphate is weighed and evenly added in the cutting and mixing process, and then 6g of sugar, 4g of monosodium glutamate and 6g of shiitake paste are weighed and evenly mixed and added in a cutting and mixing machine. 1.3g of calcium hydroxide is evenly dissolved by 6.5g of ice water and then added into a chopper mixer for chopping for 2min at a high speed of 3000 r/min. Pressing and molding the stuffing in a thirteen-spice crayfish mold, cooling and demolding in water bath at 95 ℃ for 25min, coloring the back of the crayfish with natural carotene with the concentration of 2 percent to simulate the appearance of the crayfish, and freezing and storing at-18 ℃ for later use.
(2) Preparing a thirteen-spice plant-based crayfish cooking bag: cutting onion into 2.5 × 2.5cm pieces, mixing 0.9g thirteen-spice red oil and 0.8g edible oil, and parching to obtain 10g onion pieces. 5g of thirteen-spice powder, 40g of water, 1g of dark soy sauce, 1.5g of starch, 0.2g of chilli powder and 0.5g of sugar are uniformly mixed to prepare the thirteen-spice sauce. Peeling lettuce, cutting into 2.5X 0.3cm pieces, collecting 45g, cutting Capsici fructus into 2.5X 2.5cm pieces, and collecting 10 g. Bagging all above materials, and sterilizing at 121 deg.C for 20 min.
(3) Preparing a thirteen-spice plant-based crayfish coarse grain rice bag: 5g of brown rice is soaked in 10g of water for 3.5 hours and drained, and 12g of rice, 3g of black rice and 3g of quinoa are soaked in 27g of water for 1.5 hours and drained. Cleaning carrot and onion, cutting into pieces, collecting carrot 18g, onion 6g, corn kernel 12g and white kidney bean extract 0.1g, adding 70g drinking water, steaming for 30min, cooling, packaging, and sterilizing at 121 deg.C for 20 min.
The thirteen-spice plant crayfish low-fat coarse-grain rice prepared in examples 1, 2, 3, 4, and 5 was heated with microwaves for three minutes, 20 sensory evaluators were selected for sensory evaluation and the total satisfaction was scored, 30 points were full, and the average of 20 persons was taken as the final total score. The evaluation results were as follows:
Figure BDA0003142997220000101
from the results of sensory evaluation of the products prepared in the invention and the products prepared in the examples 1, 2, 3, 4 and 5, the products prepared in the examples 2, 3 and 4 have no obvious difference in taste, flavor and appearance, the prepared plant-based crayfish has extremely high simulation degree with real crayfish meat, has a chewing feeling similar to shrimp meat, has obvious sauce thirteen-spice flavor and moderate sweet, salty and hot degrees, and the roughage rice has moderate hardness and dryness and humidity, so that the chewing feeling is good, and the eater has higher likability.
The foregoing shows and describes the general principles and broad features of the present invention and advantages thereof. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, which are described in the specification and illustrated only to illustrate the principle of the present invention, but that various changes and modifications may be made therein without departing from the spirit and scope of the present invention, which fall within the scope of the invention as claimed. The scope of the invention is defined by the appended claims and equivalents thereof.

Claims (4)

1. A thirteen-spice plant-based crayfish, comprising:
10-15% of konjac refined powder, 10-15% of curdlan, 0.3-0.6% of titanium dioxide, 55-70% of hydroxypropyl distarch phosphate, 4-7% of salt, 3-5% of sugar, 1-3% of monosodium glutamate, 2-5% of shiitake paste and 0.3-0.7% of calcium hydroxide.
2. A thirteen-spice plant-based crawfish low-fat coarse food grain meal cuisine, which is characterized by comprising:
20-30% of the thirteen-spice plant-based crayfish, 0.3-0.6% of thirteen-spice red oil, 1-4% of thirteen-spice powder, 0.1-0.3% of oil, 0.6-1% of dark soy sauce, 0.8-1.2% of starch, 0.15-3% of chili powder, 0.3-0.6% of sugar, 20-30% of water, 30-40% of asparagus lettuce, 6-9% of onion and 6-9% of green pepper.
3. A thirteen-spice plant-based crawfish low-fat coarse food meal, comprising:
the low-fat coarse-grain rice dumpling with thirteen-spice plant-based crayfishes as claimed in claim 2, 20-35 parts of carrots, 15-35 parts of corns, 15-30 parts of rice, 10-25 parts of onions, 10-20 parts of brown rice, 3-8 parts of black rice, 2-6 parts of quinoa and 0.05-0.2 part of white kidney bean extract.
4. A method of preparing the low fat reduced roughage meal with the thirteen-spice plant-based crayfish of claim 3, the method comprising the steps of:
(1) weighing the konjac refined powder, the curdlan and the titanium dioxide according to the proportion, adding a proper amount of ice water into a chopper mixer, chopping and mixing at a low speed until sol becomes sticky, chopping and mixing at a high speed for 1-3 min, standing for 20-30 min, then starting the low speed chopping and mixing, adding the hydroxypropyl distarch phosphate, and chopping and mixing uniformly.
(2) Weighing salt, sugar, monosodium glutamate and Lentinus Edodes paste according to a certain proportion, mixing, adding into the sol, and chopping. Dissolving calcium hydroxide with a proper amount of water, uniformly adding the calcium hydroxide into the sol, and chopping for 1-3 min at a high speed. Pressing and molding the stuffing in a mold, steaming at 80-100 ℃ for 20-40 min, cooling and demolding, coloring the back of natural carotene with the concentration of 2% to simulate the appearance of crayfish, and freezing and storing at-18 ℃.
(3) Weighing oil and thirteen-spice red oil according to a certain proportion, and frying the onion; weighing thirteen-spice powder, dark soy sauce, starch, chili powder, sugar and water according to a proportion, and uniformly mixing to prepare sauce; weighing lettuce and green pepper in proportion, mixing with parched Bulbus Allii Cepae and sauce, bagging, and sterilizing at 121 deg.C for 20 min.
(4) Weighing brown rice according to a certain proportion, cleaning, and mixing the brown rice with water and rice in a ratio of 2: 1, soaking for 2-4 hours, weighing rice, black rice and quinoa according to a proportion, soaking for 0.5-2 hours in a water-rice ratio of 1.5:1, uniformly mixing the soaked and drained brown rice, black rice and quinoa, weighing carrot, onion, corn and white kidney bean extracts according to a proportion, adding the carrot, onion, corn and white kidney bean extracts into coarse grains, uniformly mixing, adding drinking water of which the weight is 1.2 times that of the mixture, steaming for 20-30 min, bagging, and sterilizing at a high temperature of 121 ℃ for 20 min.
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CN105146279A (en) * 2015-07-30 2015-12-16 安徽秋果食品有限公司 Blood pressure lowering cooked coarse cereals and preparation method thereof
CN106722521A (en) * 2017-01-06 2017-05-31 深圳齐善食品有限公司 A kind of preparation method of simulation vegetarian sea cucumber
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